Step into the vibrant culinary landscape of South India with Puli Upma, a cherished breakfast staple that promises a burst of tangy, savory flavors in every bite. This unique Upma, distinct from its semolina cousin, is crafted from coarsely ground rice and gets its signature piquant character from the generous inclusion of tamarind. Imagine the comforting aroma of sputtering mustard seeds and fragrant curry leaves mingling with the earthy notes of rice, all enveloped in a delightful sourness that awakens your palate. It’s not just a meal; it’s an experience, rooted in tradition and perfect for a heartwarming start to your day.
Why You Will Love This Recipe
- Unique Flavor Profile: A wonderful balance of tang from tamarind and warmth from spices.
- Wholesome & Filling: Made with rice, it’s a hearty and satisfying breakfast or light meal.
- Authentic South Indian Taste: Experience a genuine taste of regional cuisine.
- Customizable: Easy to adjust spice levels and add your favorite garnishes.
- Quick & Easy: Perfect for busy mornings once the rice rava is ready.
Ingredients
- 1 1/4 cups Water
- 2 Dry Red Chillies – broken into 2 pieces
- 2 teaspoons Sunflower Oil
- Salt – to taste
- 1 teaspoon Mustard seeds
- 10 Curry leaves
- Tamarind – a small lemon sized ball
- 1/4 teaspoon Asafoetida (hing)
- 1/3 cup Rice – coarsely ground (rava)
Step-by-Step Instructions
- Prepare the Rice Rava: Wash the rice thoroughly and spread it over a clean muslin cloth or kitchen towel to dry completely. Once dry, coarse grind the rice into a rava-like consistency using a mixer grinder.
- Soak Tamarind: Meanwhile, soak the small lemon-sized ball of tamarind in about 1/4 cup of warm water for 5 minutes.
- Extract Tamarind Pulp: Squeeze out the tamarind pulp and strain the clear liquid, discarding any fibrous residue. Set this tamarind water aside.
- Temper Spices: Heat sunflower oil in a thick-bottomed kadai or pan over medium heat. Add the mustard seeds and allow them to splutter.
- Add Aromatics: Immediately add the curry leaves, dry red chillies (broken into two), and asafoetida (hing). Saut for a few seconds until fragrant.
- Saut Rice Rava: Stir in the coarsely ground rice rava and saut it lightly for a minute or two until it turns slightly aromatic.
- Add Liquids: Carefully pour in the measured water along with the prepared tamarind water.
- Cook Upma: Reduce the heat to low and cook, stirring continuously to prevent lumps and ensure even cooking.
- Season: Once the puli-upma starts to thicken, mix in salt to taste.
- Finish Cooking: Continue to cook, stirring occasionally, until the tamarind upma mixture comes together, becomes soft, and all the liquid is absorbed. It should have a slightly crumbly yet moist texture.
Serving Suggestions
Puli Upma is a meal in itself, but it truly shines when paired with traditional accompaniments. Serve your warm Puli Upma along with a vibrant Green Coriander and Coconut Chutney for an extra layer of flavor. Complete this authentic South Indian breakfast experience with a hot cuppa rich Kumbakonam Filter Coffee.
Chef’s Tips & Variations
- Rice Rava Consistency: The key to good Puli Upma is coarsely ground rice. If it’s too fine, it can become pasty; too coarse, and it might not cook evenly. Aim for a texture similar to fine semolina.
- Tamarind Balance: Adjust the amount of tamarind to your preference for sourness. You can add a pinch of jaggery to balance the tang if desired.
- Spice Level: Feel free to adjust the number of dry red chillies or add a finely chopped green chilli for more heat.
- Tempering Enhancements: For an extra layer of flavor, you can add a pinch of chana dal (split chickpeas) and urad dal (split black lentils) to the tempering after the mustard seeds, letting them turn golden brown before adding curry leaves.
- Garnish: A sprinkle of freshly grated coconut or finely chopped coriander leaves just before serving adds freshness and visual appeal.